Quinoa-Stuffed Poblano Chiles

Yield: 4 servings, 2 stuffed chile halves each

Ingredients

• 4 (5 inch) poblano chiles
• 1 1/2 cups water
• 3/4 cup uncooked quinoa
• Cooking spray
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 2 teaspoons minced seeded jalapeno pepper
• 2 garlic cloves, minced
• 2 tablespoons unsalted pumpkin seed kernels
• 1/2 cup minced green onions
• 1 tablespoon minced fresh cilantro
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon lime juice
• 2 cups tomato juice
• 1 cup shredded reduced-fat sharp cheddar cheese

Instructions

1. Heat oven to 350 degrees F.
2. Cut chiles in half lengthwise; remove stems and seeds. Set aside.
3. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 13 minutes or until liquid is absorbed. Set aside.
4. Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeno pepper, and garlic; sauté for 2 minutes.
5. Add pumpkin seed kernels; sauté for 2 minutes. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice.
6. Spoon 1/3 cup quinoa mixture into each chile half.
7. Pour tomato juice into a 13 x 9 inch baking dish; place stuffed chiles in dish.
8. Cover and bake at 350 degrees F for 20 minutes.
9. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated.
10. Spoon tomato juice over chiles.

Attribution

Posted by Tiffany at Recipe Goldmine 2/18/2002 11:11 am.